Coconut Milk Fried Chicken
If you can't find ground spices, you can use whole spices and grind them in a food processor.
INGREDIENTS | SERVES 4-6
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
2 teaspoons ground turmeric
2 teaspoons sugar
1 teaspoon salt
5 shallots, coarsely chopped
1 can coconut milk
3 pounds chicken parts
2–3 cups peanut oil for frying
Combine the spices, sugar, salt, and shallots in a food processor and pulse until the mixture resembles creamy mashed potatoes. Add the coconut milk and pulse till combined. Rinse the chicken pieces and trim any fat. Place the chicken into a glass bowl and cover with the coconut milk mixture. Cover and refrigerate for 3 hours or overnight.
Remove the chicken pieces from the milk mixture and pat dry. Cover and let sit at room temperature for 30 minutes. Place 1" of oil in a chicken fryer or Dutch oven on medium or medium-high heat. The oil should measure 375°F but shouldn't smoke.
Place two to three pieces of the chicken in the oil at a time. Fry for 10 minutes on each side. Larger pieces of dark meat may need to be fried up to 12 minutes on each side. Serve warm.
Sweet and Spicy Dipping Sauce
Combine 2 tablespoons Worcestershire sauce, the juice from 2 limes, 1 teaspoon soy sauce, 2 teaspoons brown sugar, and 1 serrano pepper that has been sliced into rings. Place it in a covered glass bowl and refrigerate overnight.
